Granola Bites

Little was the only one home with me this morning and she loved not having to fight over the stool or take turns pouring and mixing.  I wanted to make a recipe I have made in the past to help out with our after-school snack situation.  The girls come home hungry and either want granola bars, Clif bars, or something like that (which I'd rather save for their lunch bags) or they want a bowl of cereal or a bagel.  It's not awful, although my first choice would be that they have a glass of milk and a piece of fruit, but I wanted something that wouldn't fill them up too much before dinner (like a whole bagel) and something with some protein.  These are pretty sweet so I sold them as "cookies."

There are a few different versions of this recipe floating around online but I like the proportions in this one (link to original under the recipe below).  I've used almond butter or natural unsweetened peanut butter in the past but today all I had was Jiff - a bit sweeter so I reduced the honey slightly.  If you're gluten free, just make sure you're using gf oats.

The girls liked them as a snack today but they're not great to transport (in a baggie in a lunch bag, they turn into granola).  While Little loved helping me mix them, she took one bite and said "no wike it."  In general she's not a chocolate fan (!?!?!) but I think the texture of the coconut might be what she really didn't like.

Granola Bites (makes about 20)

From Smashed Peas and Carrots

1 cup oatmeal

1 cup coconut flakes (preferable unsweetened)

1/2 cup ground flaxseed

1/2 cup peanut butter (or other nut butter)

1/3 cup honey

1/2 cup mini chocolate chips

1 tsp. vanilla

Mix everything together in a medium bowl until fully incorporated.  Chill in the refrigerator for about a half hour.  Roll into balls and enjoy!  Store in an airtight container and refrigerate.  Will keep for about 1 week (if they last that long!).

New granola bars

Since I first tried this recipe, I've made a batch every week.  My husband and one of his co-workers are big fans, my kiddos like them (although they're not great in school lunches because they're a little crumbly when they're not right out of the fridge), and it's my latest grab and go breakfast.  I've had several attempts and recipes for granola bars over the years, but for right now, this one's the best!  You can play with the sweetness and use honey or brown rice syrup (or a combination) instead of the agave nectar.  You can also substitute different nuts.  I like these two because the shapes & sizes of them whole work well in the bars (cuts out a chopping step).  Let me know what you think if you try them!

No Bake Granola bars 

adapted from Bash & Food 52

2.5 cups rolled oats
1/2 c. pumpkin seeds (pepitas)
1/2 c. sunflower seeds (shelled)
2/3 c. natural almond or peanut butter
1/2 - 2/3 c. agave nectar
1/2 c. raisins
1/4 c. mini chocolate chips (optional)

Whisk together the almond butter or peanut butter and the agave nectar.  Stir in the rest of the ingredients and mix well.  Spread in a foil lined 9x13 pan.  Press down really well (I put another piece of foil or a piece of plastic on top and then press with my hands.  Cover and refrigerate for at least 4 hours.  Remove from the pan and cut into bars.  Wrap the granola bars and keep them in the refrigerator for up to 2 weeks.  

New Granola

It's been awhile since I've made dramatically different granola.  I make this version every other week or so but I was wanting a change.  One of the reasons I first started making my own was to avoid the oil & refined sugar in store bought stuff so making a recipe with oil is a bit of a departure.  But, on my quest to cut out sugar (again) for a few weeks before vacation, I was reading some stuff for motivation and was reminded of how our bodies need "good" fats and sometimes a lack of those can be perceived as a sugar craving.  So, this recipe has olive oil & maple syrup as the wet stuff.

Verdict:  Great texture and flavor.  I'd like to use some different nuts to change it up a little more.  Don't skip the teaspoon of salt - it balances the other flavors in the granola.

New Granola with Olive Oil 
makes about 5-6 cups

1/2 c. pure maple syrup
1/3 c. extra virgin olive oil
3/4 tsp kosher salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamom

2.5 c. old fashioned rolled oats
1 c. raw sliced almonds
1/2 c. raw pine nuts
1/2 c. unsweetened coconut (flaked or shredded)
1/4 c. ground flax seed

Mix the syrup, oil, and spices together.  In a large bowl, combine the oats, nuts, coconut, and flax.  Add the wet to the dry and stir.  If it seems too wet, add more oats.  If it seems too dry, add a little more syrup (or some agave).  Spread on a rimmed baking sheet and bake at 300 for about 40 minutes, checking and stirring every 10-15 minutes.

Homemade Granola Bars

I've been on a quest (word of the day on Sesame Street yesterday) to make homemade granola bars. My early attempts were taking my granola and trying to make it bar form during the baking process - didn't work. My next attempts were during my no sugar kick and the wet ingredients that were supposed to glue the bars together were insufficient and I ended up with a crumbly mess - not even great as granola.

I came across this online and my first batch was great. The method of toasting the dry, boiling the wet, and combining to cool worked well and I think that even if I change the ingredients, I'll stick with that method for awhile.

I have to admit that I wasn't super excited about the sugar and butter in the recipe, but I decided it was much better than buying granola bars, which I've been doing lately. The ingredients are really inexpensive for the amount of bars you can make and you know what all the ingredients are. Did you know that a Quaker Chewy Granola Bar contains "partially hydrogenated soybean and/or cottonseed oils, tocopherol, caramel color, artificial flavor, corn syrup, corn syrup solids, BHT" among other ingredients? The Nature's Path Organic Cranberry Ginger bars I've been buying don't have scary stuff in the ingredient list (tapioca syrup and acacia gum are the weirdest ones) but are much more expensive.

One other benefit of making your own is that you're avoiding all the packaging that comes with individually wrapped treats and helping the environment. Does anyone else use reusable snack bags like these? I'm thinking of investing in some.

I'll probably make some changes to this recipe to continue reducing the sugar without compromising the texture of the bar. They tasted really sweet to me this time around, but maybe it was just compared to those carrot oatmeal cookies. I'd also like to try crushed almonds in place of the peanuts for a different flavor (although my husband loves peanuts and loved them this way). Coconut and flaxseed would also be good additions.

Homemade Granola Bars

2 cups rolled oats
3/4 cup wheat germ
3/4 cup sunflower seeds
1 cup peanuts, crushed
1/2 cup brown sugar
1/2 cup honey
4 Tbsp butter
2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp Kosher salt
approximately 8 oz. dried fruit (I used raisins, apricots, and cranberries)

Heat the oven to 400 degrees. Line a 9x13 pan with a large piece of parchment paper or waxed paper and spray it with cooking spray.

Combine the first 4 ingredients and spread them on a rimmed baking sheet. Toast in the oven, stirring occasionally, for 10-15 minutes. Don't let it burn!

Put the sugar, honey, butter, vanilla, cinnamon, and salt in a small saucepan and bring it to a boil stirring constantly.

When the toasted dry ingredients are done, stir them with the wet ingredients (the glue of the granola bars) and and dried fruit. Stir really well so it all gets moist. Spread it in the prepared pan and put another piece of parchment or waxed paper on top (or if your piece was big enough, fold it so it covers the top of the bars. Press down hard to make sure the ingredients are all compacted. I used a measuring cup and pressed it down all over the bars.

Let it completely cool (this is the hardest part - my kitchen smelled so good!). Then pull them out by the waxed paper and put them on a cutting board. Slice into the size granola bars you want. Keep in an airtight container with waxed paper between the layers or individually wrap them in plastic to take them with you.

Granola

I've been making granola for a couple of years now and my recipe has changed over time. I was initially inspired to make it by some granola my mom made and the fact that most commercially sold granola and most recipes I found online used a significant amount of oil and sugar. My husband and I sort of became addicted and I make it about every other week (did you know that you can buy 9 pound boxes of Quaker oats at Costco?). It's much cheaper and healthier to make your own and so, so easy. In fact, the more you make it and keep the ingredients on hand, the easier it gets.

Recently, I stopped using honey in an effort to make the texture more like the granola I tasted at the South Pasadena Farmer's Market . . . the guy who sells it is probably sick of me tasting it and asking him questions on his granola technique. I'll first give you an older version which is more general with some tips and then the specific, newer version which I'm hoping to enter into a recipe contest soon! Use the older version as a guideline for the ratio of wet ingredients and spices to dry ingredients. Change it to suit your tastes and preferences.

Rebecca's Basic Granola

In a large bowl or container, stir together:
1 cup chopped pecans
1 cup sliced almonds
4 cups oats
1/2 cup coconut
optional: 1/2 cup bran (I use All-Bran Bran Buds) and 2-3 tablespoons of flax seeds

In a smaller bowl or measuring cup, stir together:
1/3 cup unsweetened applesauce
1/2 cup honey
1 T. vanilla
1 T. cinnamon

Add the wet ingredients to the dry ingredients and stir until coated. If the dry ingredients don’t seem moist enough, you can add a little more applesauce, honey, or a couple of tablespoons of orange juice.

Spread on a cookie sheet and bake at 325 degrees. I set the timer for every 10-12 minutes and stir it (the edges will brown much faster than the middle). It’s done when it’s all golden brown and toasted. Let it cool on the cookie sheet and transfer to an airtight container. It’ll last 2-3 weeks at room temperature.

Notes:
- You can substitute any combination of nuts for the pecans and almonds. Raw nuts work better than toasted nuts
- You can substitute other fruit purees for the applesauce (Trader Joe’s sells mango sauce, I’ve used canned pumpkin and orange juice before). You can also add other spices (nutmeg, cloves, etc.)
- If you like dried fruit (cranberries, raisins, etc.) in your granola, add it AFTER baking.

Orange Clove Granola

Ingredients:
1/4 c. agave sweetener
1/4 c. frozen apple juice concentrate, thawed
1 tsp. orange extract
1 tsp. ground cloves
1 tsp. cinnamon
1/2 c. chopped walnuts
1/2 c. pine nuts
1/2 c. shredded coconut
1/4 c. sliced almonds
3 1/2 c. old fashioned oats


Combine the agave sweetener and next four ingredients (through cinnamon) in a small bowl or measuring cup.




Stir the remaining ingredients in a separate bowl or container.






Spread evenly on a cookie sheet.








Bake for 20-30 minutes, stirring every 10 minutes until the granola is golden brown and toasty. Let it cool on the cookie sheet and transfer to an airtight container.